2010 Sol Grains All Rights
Reserved
Gluten-free whole grain
bread
Ingredients for 1 loaf
- 1 cup Sprouted Rice Flour
- 1 cup quinoa flour
- 1/2 cup millet flour
- 1/2 cup oat bran
- 1/3 cup arrowroot starch
- 1/4 cup flaxseed meal
- 1 TBS xanthan gum
- 2 TBS evaporated cane juice
- 1 1/2 tsp sea salt*
- 2 1/4 tsp active dry yeast (1 3/4 tsp for high altitude)
- 1 tsp evap. cane juice, for proofing
- 1/4 cup warm water (110 degrees)
- 3 large eggs, whisked
- 2 TBS olive oil
- 1 TBS molasses or agave nectar
- 1 tsp cider vinegar
- 1 cup warm water
Preparation
Have all ingredients at room temp. Heat oven to 200 degrees
while preparing ingredients, then turn off. Grease the bottom and sides
of a heavy 10 inch loaf pan. In the bowl of a stand mixer (highly recommended!),
place the dry ingredients. In a small warm bowl, mix together yeast, sugar and
1/4 cup water. Let sit until it becomes foamy and active (usually 5 minutes). If
no yeast action is present, start over with fresh yeast. Meanwhile, mix together
the eggs, oil, molasses and vinegar; then thoroughly blend the dry ingredients.
With mixer on lowest speed, slowly add the egg mixture, followed by the yeast
mixture, followed by the warm water. You may not need all the water. The dough
should look very sticky, but not too wet. It should also be fairly stiff.
Gradually increase the mixer speed to medium and beat for no more than 5
minutes. This is the kneading action needed to create enough strength in the
dough to hold a rise. We don't recommend kneading by hand...too sticky. Scrape
the dough into the loaf pan; smooth the top using a greased spatula and lay a
piece of cling wrap over the top. Place in warm oven to rise for one or two
hours. Dough should rise well above pan lip. Remove from oven and preheat to 350
degrees. Remove cling wrap and return to middle oven rack to bake for 40-50
minutes. About halfway through baking time, loosely place a sheet of aluminum
foil over loaf to keep from over-browning. Remove from oven and cool on a wire
rack for 30 minutes before inverting and removing pan. Allow to sit inverted
while cooling further. It is normal for this bread to shrink slightly as it
cools. Enjoy warm or at room temp. with lots of butter! This bread keeps in a
Ziploc bag at room temp. for 5 days...longer in the fridge.
* As there are many dry ingredients, I recommend quadrupling the dry ingredients, mixing well and storing in a container in the fridge so that you may simply measure out what you need for future loaves.
* As there are many dry ingredients, I recommend quadrupling the dry ingredients, mixing well and storing in a container in the fridge so that you may simply measure out what you need for future loaves.
